No peek chicken is one of our easiest, and tastiest, chicken and rice recipes! When you’re looking for chicken casserole recipes that practically cook themselves, no peek chicken is a great choice.
This casserole smells amazing while it’s cooking. You might be tempted to lift the foil and see the meal’s progress. But don’t peek! You want the rice to steam, so leave the foil in place while dinner’s cooking.
We love chicken recipes like no peek chicken for their ease of preparation and fast cleanup. And the creamy flavor can’t be beaten! Do you want more chicken breast recipes for dinner?
I hope you’ll try my chicken and rice casserole, chicken broccoli rice casserole, chicken and potato casserole, and crack chicken casserole next!
Let’s make this!
What I Love About No Peek Chicken Recipe
No peek chicken is the comfort food we all crave but without a lot of work. It comes together quickly and only uses one dish. I love that this recipe has:
- Very little prep time
- Common pantry ingredients
- Hands-off cooking
- Easy cleanup
No Peek Chicken Ingredients + Tips
- Cooking Time: Oven temperatures vary! The exact cooking time will depend on your oven. If, after 1 hour- 1 hour and 15 minutes, the rice isn’t done and the liquid hasn’t absorbed, cover and continue to cook until rice is cooked.
- Chicken: If you have chicken thighs on hand rather than breasts, they can be used in this recipe too. You may have to increase the cooking time if your chicken is bone-in.
- Dry onion soup mix: If you’re concerned about the extra salt in pre-packaged onion soup mix, you can easily create your own blend using lower-sodium beef bouillon, dehydrated onion flakes, celery seed, and onion powder. A sprinkle of garlic powder will add to the savory flavor as well.
- Cream soups: Maybe you have picky eaters that don’t love mushroom soup. Try substituting another flavor of condensed cream soup, such as cream of celery or cream of onion.
- Worcestershire sauce: Don’t have Worcestershire sauce? Maybe you don’t like the flavor? No problem! There are several substitutes that approximate this flavor using pantry staples you probably already have in your kitchen. A mixture of soy sauce, garlic, and lemon juice will work in a pinch.
- Rice: You can use white or brown as long as it’s long grain. The brand typically doesn’t matter, but stay with reputable rice, please. No Peek Chicken with Uncle Ben’s rice always turns out wonderfully!
- Peeking: Don’t do it. The results are catastrophic. (Kidding)
Storing + Freezing + Make-Ahead
No peek chicken can easily be stored in the baking dish it was cooked in. Be sure to cover it tightly so the rice doesn’t dry out!
- How Long Can You Keep This In The Fridge? Cooked casseroles taste freshest when eaten within 3-4 days of baking.
- Can You Freeze This: This casserole is perfect for freezing. After cooking and cooling completely, be sure to wrap your no peek chicken tightly. When properly packaged, it should keep in the freezer for 1-2 months.
- Make-Ahead Tips: You can put this dish together up to 24 hours ahead of time. You may want to add a couple of tablespoons of chicken broth to the rice before you reheat it. Simply follow the recipe up until it’s time to bake! Store it tightly covered in the fridge until you’re ready to roll. When it’s time to chow down, remove it from the fridge, preheat the oven and you’re on your way to dinner!
What To Serve With No Peek Chicken
This is delicious with broccoli salad, Arkansas green bean, strawberry spinach salad, brown sugar glazed carrots, or carrot salad.
My family, of course, always loves a side of bread! They like this with butter swim biscuits, Bo Berry biscuits, cat head biscuits, garlic and herb Parker House Rolls (seriously these are outta this world delicious!!) super quick Bisquick biscuits, or my buttery crescent rolls.
How To Make No Peek Chicken
- Whisk together soups, chicken broth, onion soup mix, Italian seasoning, and Worcestershire sauce. Mix.
- Add rice and mix.
- Season the chicken with salt and pepper. Place the chicken over the rice mixture.
- Cover the baking dish with aluminum foil.
- Bake and serve.
***See the full instructions below.
More Chicken Casserole Recipes
- Million Dollar Chicken Casserole
- TikTok Chicken Cobbler
- Chicken Spaghetti Casserole
- Chicken Cordon Bleu Casserole
- Mexican Chicken Casserole
- Chicken Noodle Casserole
- Dorito Chicken Casserole
- Chicken Tetrazzini
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
No Peek Chicken
No peek chicken requires little prep work to taste delicious. This tender rice and chicken dish with savory sauce is sure to become a family favorite.
Servings: 6 servings
Ingredients
- 1 (10.75-ounce) can cream of chicken soup
- 1 (10.75-ounce) can cream of mushroom soup
- 2 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 2 cups long-grain white rice uncooked
- 1 package dry onion soup mix
- 1 tablespoon Italian seasoning
- 6 skinless chicken breasts Boneless
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 325ºF (163ºC). Spray a 9X13-inch baking dish with nonstick cooking spray.
- In the 9X13-inch baking dish, whisk together both soups (1 can cream of chicken soup + 1 can cream of mushroom soup), chicken broth (2 cups), onion soup mix (1 package), Italian seasoning (1 tablespoon), and Worcestershire sauce (1 teaspoon). Mix until evenly combined. Add rice (2 cups) and mix in.
- Season chicken breasts (6) with salt and pepper. Place chicken over rice mixture.
- Cover the baking dish completely with aluminum foil and make sure the seal is tight. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes or until chicken is cooked through and rice is tender. (Since the chicken is covered it will not brown!)
- Garnish with parsley (2 tablespoons) and serve.
Fans Also Made:
Notes
- Cooking Time: Oven temperatures vary! The exact cooking time will depend on your oven. If, after 1 hour- 1 hour and 15 minutes, the rice isn’t done and the liquid hasn’t absorbed, cover and continue to cook until rice is cooked.
- Chicken: If you have chicken thighs on hand rather than breasts, they can be used in this recipe too. You may have to increase the cooking time if your chicken is bone-in.
- Dry onion soup mix: If you’re concerned about the extra salt in pre-packaged onion soup mix, you can easily create your own blend using lower-sodium beef bouillon, dehydrated onion flakes, celery seed and onion powder. A sprinkle of garlic powder will add to the savory flavor as well.
- Cream soups: Maybe you have picky eaters that don’t love mushroom soup. Try substituting another flavor of condensed cream soup, such as cream of celery or cream of onion.
- Worcestershire sauce: Don’t have Worcestershire sauce? Maybe you don’t like the flavor? No problem! There are several substitutes that approximate this flavor using pantry staples you probably already have in your kitchen. A mixture of soy sauce, garlic, and lemon juice will work in a pinch.
- Rice: You can use white or brown as long as it’s long grain. The brand typically doesn’t matter, but stay with reputable rice, please. No Peek Chicken with Uncle Ben’s rice always turns out wonderfully!
- Peeking: Don’t do it. The results are catastrophic. (Kidding)
Nutrition
Serving: 1/6 of the recipe | Calories: 444kcal | Carbohydrates: 62g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Cholesterol: 76mg | Sodium: 1555mg | Potassium: 671mg | Fiber: 2g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 8.9mg | Calcium: 56mg | Iron: 1.6mg
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My family has made this recipe for years and it has always been a hit. The only difference with our recipe is it calls for a can of chicken gumbo soup instead of the can of cream of chicken and we mix the soup part separately and pour over the chicken and the rice (I do put some soup on the rice before I lay down the chicken so that there isn’t rice without the soup flavor. The veggies in the gumbo soup are a nice addition. It’s a great recipe for entertaining because you can visit with your guests and not stand over a hot stove cooking!
Hi, Sue! Your version is so awesome, I wanna try that too. Thank you for sharing 🙂
Do you have any chicken & rice recipes using something other than “cream of something soup.” It definitely doesn’t agree with my stomach! Thank you.
Hi Terry! I have Chicken and Rice Soup. Enjoy!
Hi Kathleen,
Do you still have the servings key to change the amounts of servings?
I had used this several times to use your recipes at our church dinners.
It was so easy to change 8 servings into 80! As we ladies are the cooks,
we so appreciated not having to sit with pencil to figure out all the amounts.
Wonderful food site. Keep up the good work!
Hi Maureen. I’m sorry I don’t have that feature. I will try to find it and add it as soon as possible!!
Love this delicious No Peek Chicken recipe . I was actually searching for unique chicken recipe, thanks for sharing this one.
Thank you too, Samantha! Enjoy 🙂
how to make this dish for two
Hi, Linda! I haven’t tried that yet. But you can freeze the other half for later 🙂
I’m a caregiver for a few 90+ aged folks. Its hard to judge, but I often use a calculator for some dishes. Normally the portion I might serve an adult is about twice the size that my clients eat. So I cook for one, and share it between 2. Otherwise, i read somewhere once that you should only consume protein the size of the back of your hand. the area between wrist and fingers
This doesn’t seem like a problem with the recipe, it seems like a problem with your oven!
Hi, Kimmy. Not sure what happened to your chicken. The average cooking time of chicken breast in the oven with temp 325°F is 60 minutes.
The fact she deletes every comment that says her recipe doesn’t work is beyond me! Terrible
Hi if you double the rice in this recipe how much more soup should you add to it
Hi, Tina. I’m not sure. But to double this recipe, make a second batch in a separate casserole. Hope this helps! ❤️
Hi I made this before it was so good but wasn’t enough rice for my family can you put another box of uncle bens rice in the recipe and would I have to add more cans of cream of mushroom and cream of chicken
Hi, Tina! Yes, you’ll have to add more ingredients if you’re going to double the serving. 😀
Can this be done in a slow cooker/crock pot instead of baking?
Hi Linda! Yes, you can cook it in a slow cooker or a crockpot but the recipe might be a bit different. If you give this a try, come back and let us know how it turns out for you! ?
Make sure you cook it 75 minutes.
Love your recipes. This one is one of my favorites. My variation is to line the baking pan with bacon-so good!
Thank you, Judy! Wow, that sounds like a delicious variation. I’ve got to try your way!